Bao Cai Kueh

Grind the rice into powder and boil it in water. Rub it into a thin layer with your hands, then add the chopped pork, dried shrimps and bean sprouts. , peanuts, celery, dried radish, etc. are wrapped in skin and look like small fruits, so they are called Cai Bao Kueh. Just dip it in some sauce and eat it. The rice skin is chewy and the dried radish is fresh.

Bamboo shoots are abundant in the Chaozhou area. Bamboo shoots are the main Chaozhou snack. It is precisely because the main raw material of bamboo shoots cake is spring bamboo shoots, so this snack has a strong seasonality. Generally, the bamboo shoots cakes in May and June are the most delicious. That is because spring bamboo shoots are on the market in May and June.

The key to making bamboo shoots is to make the skin. The method of making the skin is to grind the japonica rice into a slurry, cook it in a cooking basket, add boiling water and knead it until soft, and push it into a round shape. , knead it into small pieces, and use a dough pin to push it into a round skin. When making the skin, you can add some oil to make the skin softer. The filling of the bamboo shoots cake is composed of bamboo shoots, pork, shiitake mushrooms and dried shrimps cut into fine pieces. Then add salt, monosodium glutamate, pepper and garlic. Then put the filling in the middle of the cake wrapper and wrap it up. Chives are also one of the vegetables abundant in Chaozhou. There is a saying among Chaozhou people of "three sixty-nine chives", that is, leeks are produced every year in March, June and September of the lunar calendar. It can be seen that leeks can be eaten in Chaozhou area all year round. Chaozhou people believe that leeks can warm the body, lower qi, nourish kidneys and yang, and harmonize the internal organs. Therefore, they like to eat leeks. Chive cakes stuffed with leeks, like bamboo shoots cakes, are people's favorite Chaozhou snacks.

Shu Ququ Kueh

Shu Ququ Kueh is made from natural squirrel squirrel, boiled into soup, mixed with lard and glutinous rice flour to make a skin, wrapped with bean paste or glutinous rice, The stuffing is made of peanuts, shrimps and pork, which can be salty or sweet. It is stamped with a round or peach-shaped mold, placed on fresh bamboo leaves or banana leaves, and then steamed in a pot.

Xianshui Kueh and Rice-Free Kueh

Xianshui Kueh is also called pig cake in some areas. It is made of rice paste into the shape of a small bowl and is sold in the form of a snack stall. The owner first steams the skin of the kueh and sets it aside, then cuts the dried vegetables into cubes, adds minced garlic, heats it slightly in a small stove, and sells it now.

In some areas, it is also called pig cake. It is made of rice milk into the shape of a small bowl and is sold at a snack stall. The stall owner steams the skin of the cake for later use, and cuts the dried vegetables into cubes. Add minced garlic, heat slightly over a small stove, and serve freshly.

At first glance, I thought it was a leek cake, but the skin is made of sweet potato flour, and the fillings are mostly made of vegetables and grains. There are cabbage fillings, potato fillings, leek fillings, and salty ones. There is sweetness. Judging from the appearance of rice-free cakes, if the top of the bun is pointed, it means the filling is salty, and if the top of the bun is round, it means the filling is sweet. Most are fried.